2 cups sunflower seeds, soaked 6-10 hours
2 tablespoons lemon juice (can mix it up with lime and some orange too)
3 tablespoons sultanas/raisins/currants
2 cloves large of garlic
1 teaspoon sea salt
6 raw vegan nori sheets
Blend all but the Nori sheets into a thick paté
2. Lay out 1 Nori sheet and spread some paté on (about ˝ cm thick).
3. Place another Nori sheet on top and press down
4. Continue until Nori/pate is finished
5. Dehydrate on a teflex sheet for 3 hours at 130 degrees °F (54 °)
6. Flip over onto a mesh sheet (dry side down) and lower temperature to 115 °F (46 °C).
7. Dry until crispy! It's easy to cut them in slices with a big pair of scissors after they have been drying a couple of hours. Cutting them up helps them dry faster too.
Variations: Other favorite spices or flavorings as desired (chili, rosemary, basil, olives, tomatoes)
Note: It's very important for taste/texture/nutrition to soak the sunflower seeds. These aren’t quick to make since they need to be dehydrated, however you can make a HUGE batch and keep them ready for snacks!
Carmella's Note: I make it with only 3 nori sheets at a time. Yum!
I know! I thought it was a strange combination when I saw the ingredients and was totally floored by the end result.
No, you don't really taste the raisins (or perhaps it's just me being immune? lol) How about you try a very, very small amount with them first and see how you like the taste?
OK, regarding dehydrating temps, the thing with these is that, as the sheets are piled up (and as I was mentioning in the notes, I use only 3 instead of 6), the high temps at first helps prevent the risk of bacterial growth.
Yum! Sounds great! I dehydrate mine until really crispy so that they keep better. Store them in ziplocs and munch away!
I'm counting on you guys for your feedbacks!!!
Oops! Meant to post as 'Carmella'... Better log out! lol
Just wanted to report I used the basic idea for these with a different pate and it worked beautifully!
This method is definitely my favorite as I've tried other nori snack recipes, calling to roll the sheets up like sushi. The rolls end up being fairly thick and I've had problems with the pate fermenting on me in the process.
I just wanted to add that, as Carmella mentioned, other pates work marvellously as well. You can make any flavour 'chips' you want
My most recent favourites are using Refried Beans pate + minced fresh tomato smushed in there, or the Salsa Walnut Meat is great too.... and also I have been doing lots of Pesto ones. Oh, and Ginger Cilantro.
I have tried a Mushroom one, that I personally didn't like much, but the cooked crew who sample my experiments really liked them.. It was a Mushroom Basil Pesto sorta pate.
Man, I'm getting hungry just thinking about these.
oops, I guess they weren't ready this morning when I grabbed them from the D on my way out to work. At lunch they were quite leathery and hard to break off a bite, and the guts would squish out as I was trying to rip off a bite.